Clean and cut the mushrooms. I left a few slices of the button mushrooms, which I fried for decoration in the end, but that’s completely up to you… Finely chop the leek as well.

Heat up the olive oil in a pan and let the leek and the mushrooms cook for about 10 minutes on medium high heat. In the meantime, prepare the broth in a separate bowl. I’m only using bio vegetable broths without additives.

When the leek and the mushrooms soften, pour in the broth. Let it simmer for about 10 minutes. Then wash and finely chop a handful of spinach (every other leafy green is more than welcome, but they’re rather hard to find here in November).

In a bowl add 4 tablespoons of polenta and gradually add a broth from the soup, while stirring vigorously to prevent it from clumping. Continue until it is completely dissolved and acquires a liquid appearance, then return the thickened broth back to the saucepan with the soup. Now’s the time to add the spinach.

Flavor with some salt, black pepper and thyme. For the spicy lovers, throw in a little chili pepper flakes. Then add the lemon juice if you like.

Fry the sliced mushrooms we saved in the beginning in a heated pan with a little olive oil. Serve in bowls, decorated with a few fried mushroom slices and dried thyme leaves.